After 5 years of amateur winemaking, I've gotten to the point where my wines are virtually all "passable", with an occasional batch turning out great. But the one quality that I have trouble with is the wine's aroma or bouquet. Many of my wines just don't smell like much of anything. Is this just a function of the grapes that I get? Is there anything that can be done during the whole winemaking process to enhance (or at least not lose) a wine's aroma?
By the way, most of the grapes that I get here in Maryland are either sold by a wholesaler in September or October and come from California, or are shipped frozen from Brehm.
Thanks,
Lee